1. Preheat oven to 350 degrees F. For cupcakes, in a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes.
2. Combine the remaining cupcake ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in 1 bowl and wet in another.
3. Add the wet to the dry, then the milk mixture. Combine well. Fill cupcake tins 1/2-3/4 full. Bake for 20-22 minutes, or until tops are golden brown. Cool.
4. For frosting, combine all ingredients but ginger, and mix well. It shouldn't have a soupy consistency. If it does, add more sugar.
5. To assemble, dig a small well out of the middle of each cupcake with a melon baller. Fill the well with the lemon curd, and place the top back on the cupcake. Frost and top with crystallized ginger.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/10/lemon-ginger-cupcakes-with-lemon-c...